#四session Baking Contest and It's Love to Eat Festival#cream Caramel Walnut Crisp
1.
70g butter is softened at room temperature;
2.
Stir-fry 150g walnuts and let them cool for later use or put them in the oven at 150°C and bake for about 10 minutes;
3.
Mix all the materials in the oil skin into a smooth dough, and pull out the film to relax for 30 minutes;
4.
All the pastry materials are mixed evenly and loosely to prepare a dough;
5.
Put the white sugar and water in the pot and simmer until it is thick and golden caramel sauce. Pour in the hot whipped cream to form a creamy caramel sauce. While it is hot, add the walnuts and stir evenly. Set aside, let cool Divide into 12 parts;
6.
The shortbread and the oily skin are divided into two equal parts;
7.
The loose oily skin is rolled into a round shape;
8.
Wrapped in shortbread
9.
Squeeze the mouth tightly;
10.
Roll out a rectangular slice and fold in half at the top and bottom thirds;
11.
Roll out into large slices;
12.
Roll from bottom to top to grow into a cylindrical shape;
13.
Each piece is cut into 10 small pieces with a knife;
14.
Press in the middle, the two ends will be together from the middle, flattened and rolled into a round sheet;
15.
Wrap the caramel walnut filling, pinch tightly;
16.
Close the mouth down and discharge into the baking tray, and use chopsticks to light the pigment on the surface;
17.
Put it in a preheated 185 degree oven, and fire up and down for about 30 minutes;
18.
Finished picture
19.
Finished picture
20.
Finished picture
Tips:
Because the water absorption of flour is different, please reserve the liquid to prevent the dough from being too thin, and the warmth of the oven can be adjusted by itself.
